Crispy & Crunchy Fried Chicken
This Crispy & Crunchy Fried Chicken recipe takes traditional fried chicken to a new level with its irresistible crunch, perfect for family dinners or barbecues.
Ingredients
For the Chicken Marinade
- 1 kg chicken (drumsticks, wings, or cut-up pieces) Any cut of chicken can be used.
- 2 cups buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice) Buttermilk adds flavor and moisture.
- 1 tsp salt For seasoning the marinade.
- 1 tsp garlic powder For flavor.
- 1 tsp paprika For flavor and color.
- 1/2 tsp black pepper For seasoning.
For the Coating
- 2 cups all-purpose flour Provides the main coating.
- 1/2 cup cornstarch Adds crunchiness.
- 1 tsp salt For seasoning.
- 1 tsp paprika For flavor and color.
- 1 tsp garlic powder For flavor.
- 1 tsp onion powder For flavor.
- 1/2 tsp cayenne pepper Optional for heat.
- 1/2 tsp baking powder Helps the coating puff up.
- Oil (vegetable, canola, or peanut oil) For frying.
Instructions
Marinade the Chicken
- In a large bowl, combine the chicken pieces with buttermilk, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Coating
- In a separate bowl, mix together the all-purpose flour, cornstarch, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper (if using), and 1/2 tsp baking powder.
Fry the Chicken
- Heat oil in a deep pot or large frying pan to 175°C (350°F).
- Remove the chicken from the marinade without rinsing, and dredge each piece in the flour mixture, pressing down to coat. For extra crunch, dip the coated chicken back into the buttermilk and then coat it again in the flour mixture.
- Fry the chicken in batches for 6-10 minutes on each side, depending on thickness, until golden brown and internal temperature reaches 75°C (165°F). Avoid overcrowding the pan.
- Once done, drain the fried chicken on a wire rack or paper towels and let it rest for a few minutes before serving.
Notes
Serve hot with sides like mashed potatoes or coleslaw. Options for dipping sauces include barbecue sauce, ranch dressing, or honey mustard. To store leftovers, let the chicken cool completely in an airtight container for up to 3 days.